- 3 shallots, finely chopped
- 1 garlic clove, finely chopped
- 200ml/7fl oz olive oil, plus a little extra for frying
- 6 fresh basil leaves, finely chopped
- 6 fresh coriander leaves, finely chopped
- 3 black olives, stones removed, finely chopped
- 50g/2oz ready-made egg noodles, cooked according to packet instructions
- 6 fresh scallops
- Heat 50ml/2fl oz oil in a frying pan over a low heat. Add the shallots and garlic and gently fry for 20 minutes, until they are caramelised, but not burnt.
- Take the pan off the heat and add the remaining olive oil, the basil, coriander and olives and fold together.
- Place the egg noodles into a bowl and pour in some of the sauce and toss the noodles to coat in the sauce.
- Heat a little olive oil in a clean frying pan over a high heat. Add the scallops and cook for one minute on each side, or until golden and just cooked through.
- To serve, place the egg noodles onto two plates. Place three scallops onto each pile of noodles and drizzle the remaining sauce around.